I don’t eat breakfast every day any more. When my children were school-age, I used to eat breakfast once I had seen them off to school, but now I drink tea, and then I am not really hungry until later – either I have a piece of fruit or wait until lunch. So breakfast at the weekend is something I really look forward to. It is my moment of calm; table set, newspaper ready. I am ready to enjoy my hygge breakfast tea or coffee and perfectly cooked soft-boiled egg. I serve my toasted rye bread with cheese and jam – I was brought up with bread, cheese and jam – then yogurt and fruit compote. Breakfast is all about lingering, and it can take hours to read all the week’s newspapers.

Ingredients

Method

Set the table and make some coffee. Spoon the yogurt into bowls, put the oat and rye flakes into a bowl, place the cheeses on a board, some compote in a bowl and the jams on the table. Toast the rye bread.

Cooking soft-boiled eggs is almost an art-form, and there are so many ways to do it. This is how I do it: place the eggs in a pan of cold water, bring to the boil and then set the timer for 2½ minutes if the eggs have come straight from the fridge, or a little less if they were at room temperature. Serve right away with the rest of the breakfast.